Pan Bagnat

Name: Pan Bagnat
Ingredients: 4 round crusty rolls; 2 garlic cloves, cut in half; 4 tbsp olive oil; 1 tbsp white wine vinegar; Salt and freshly ground black pepper; One 6 oz (168g) can tuna in oil, drained; 1/2 green pepper, seeded and sliced; 2 scallions, sliced; 1/4 cucumber, thinly sliced; 1/2 cup green beans, cooked; 8 pitted Kalamata olives; 1 hard boiled egg, sliced; 2 large tomatoes, sliced; 12 anchovy fillets; 8 basil leaves

15 ingredients

10 steps

Ingredients

4 round crusty rolls
2 garlic cloves, cut in half
4 tbsp olive oil
1 tbsp white wine vinegar
Salt and freshly ground black pepper
One 6 oz (168g) can tuna in oil, drained
1/2 green pepper, seeded and sliced
2 scallions, sliced
1/4 cucumber, thinly sliced
1/2 cup green beans, cooked
8 pitted Kalamata olives
1 hard boiled egg, sliced
2 large tomatoes, sliced
12 anchovy fillets
8 basil leaves

Directions

1

Cut each roll in half and pull out most of the soft crumbs.
2

Rub the insides of the rolls with the cut sides of the garlic.
3

Mix the oil and vinegar and season with salt and pepper.
4

Drizzle over the cut surfaces of the rolls.
5

Mix together the tuna, green pepper, scallions, cucumber, green beans, and olives.
6

Divide the tuna mixture among the bottom halves of the rolls.
7

Top each with equal amounts of the sliced egg and tomatoes, then 3 anchovy fillets and 2 basil leaves.
8

Cover with the top of the rolls.
9

Wrap each in plastic wrap and refrigerate for at least 1 hour.
10

Serve chilled or at room temperature.